Description
Indulgent banana split cheesecake brings classic dessert flavors into a creamy, luxurious cheesecake experience. Layers of fruity goodness and smooth cream cheese create a delightful twist that will satisfy sweet cravings and impress guests at any gathering.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 1 cup (200 grams) sugar
- 4 large eggs
- 1 cup (240 milliliters) mashed bananas
Crust Ingredients:
- 2.25 cups (270 grams) vanilla wafer crumbs
- 10 tablespoons (142 grams) salted butter, melted
- 3 tablespoons (36 grams) sugar
Flavoring and Additional Ingredients:
- 1/4 cup (60 milliliters) sour cream
- 2 teaspoons banana extract
- 3 tablespoons (24 grams) all-purpose flour
Whipped Cream Toppings:
- 1.5 cups (360 milliliters) heavy whipping cream (cold)
- 6 tablespoons (48 grams) powdered sugar (chocolate topping)
- 6 tablespoons (48 grams) natural unsweetened cocoa powder
- 3/4 teaspoon vanilla extract (chocolate topping)
- 3/4 cup (60 grams) powdered sugar (vanilla topping)
- 1.5 teaspoons vanilla extract (vanilla topping)
- 3/4 cup (20 grams) freeze-dried strawberries, powdered
- Pink gel icing color (optional)
Additional Toppings:
- Pineapple
- Strawberries
- Cherries
- Nuts
- Chocolate sauce
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining with parchment paper and lightly greasing the sides.
- Combine crust ingredients thoroughly, pressing the mixture evenly into the pan’s bottom. Bake for 10 minutes, then remove and allow to cool completely.
- Reduce oven temperature to 300°F for the cheesecake filling.
- In a large mixing bowl, blend cream cheese, sugar, and flour on low speed until smooth and creamy.
- Gently fold in sour cream, mashed bananas, and banana extract, ensuring a uniform mixture.
- Add eggs one at a time, mixing minimally to prevent overbeating and maintain a silky texture.
- Transfer the filling into the prepared crust, smoothing the top with a spatula.
- Create a water bath by placing the springform pan in a larger baking dish filled with hot water.
- Bake for 1 hour and 10 minutes, then turn off the oven and leave the cheesecake inside to prevent cracking.
- Whip cream for different flavored toppings, adding pink coloring to the strawberry version and freezing until firm.
- Once the cheesecake has completely chilled and set, arrange frozen whipped cream scoops on top.
- Pipe vanilla whipped cream swirls around the scoops, decorating with fresh fruits like pineapple, strawberries, cherries, and bananas.
- Drizzle chocolate sauce over the top and sprinkle with chopped nuts for added texture and flavor.
- Refrigerate for at least 4 hours before serving to ensure perfect consistency and flavor melding.
Notes
- Create a water bath by wrapping the springform pan in aluminum foil to prevent water from seeping into the delicate cheesecake base, ensuring a smooth and crack-free texture.
- Substitute banana extract with real mashed bananas for a more intense, natural banana flavor that provides extra moisture and richness to the cheesecake.
- Chill the cheesecake overnight for the best texture and allow flavors to meld, making slicing easier and developing a more pronounced taste profile.
- Customize toppings by using dairy-free whipped cream and gluten-free graham crackers to accommodate various dietary restrictions without compromising the dessert’s decadent appeal.
- Prep Time: 1 hour 45 minutes
- Cook Time: 2 hours 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 115 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 90 mg